Datasets:
tengomucho
/
simple_recipes

Dataset card Data Studio Files
xet
Community
1
recipes
stringlengths
2
6.44k
names
stringlengths
3
75
- Place walnuts, garlic water, nama shoyu, and rosemary in blender and blend until creamy - Add ground flax seed and blend well - Pour into a serving dish and add mushrooms
Cream of mushroom soup
- Brown ground beef, add vegetables, tomatoes, barley, and broth - Salt and pepper to taste - Let it simmer for at least 30 minutes - This is great for a crock pot, as the longer it cooks, the better it is
Denny s vegetable beef barley soup
- Line a 9' x 13' baking dish with foil and coat the foil with nonstick cooking spray - In a large saucepan, combine the sugar, corn syrup, and peanut butter over medium-high heat - Bring to a boil and cook for 1 minute, stirring constantly - Add the remaining ingredients - Mix well then spread evenly into the prepared pan - Let cool then cut into bars and serve, or cover until ready to serve
Get up go bars
- Blend all, except crushed walnut or coconut, in a food processor, scraping sides occasionally till the mixture is smooth - Shape into small balls and roll in walnut or coconut - Store in refrigerator
Good for you berry truffles
- Cut avacado in half, remove seed, and scoop insides into a bowl - Mash the avacado like you would mash potatoes - Add salsa to taste - I usually add about 1 / 2 the jar, or more depending on how many avacados i use - Mix avacado and salsa very well - Add sour cream to the mixture, to taste - I usually add at least 4-8 oz of sour cream, but if i make a big batch i'll sometimes add more - Mine is usually a light color of green, but it is definately green
Guacamole dip
- Warm the milk and chocolate in a saucepan - Scrape the seeds from the vanilla bean and add the seeds and bean to the milk - Stir with a molinillo or whisk until the chocolate is melted and the mixture begins to boil - Remove from the heat and froth the chocolate with the molinillo or the whisk - Serve immediately in ample sized mugs - Topping with the whipped cream - A pinch of the ground cinnamon on the top of whipped cream
Ibarra hot chocolate lovers
- In a large saucepan over medium heat, simmer all ingredients until well blended - Preheat oven to 350 degrees - Place sauce and shrimp in large shallow baking pan and bake approximately 10 minutes or until shrimp are opaque in center - Serve in bowls with crusty french bread for dipping - A side of pasta is also very good with this recipe
Killer shrimp
- Place meat in a crock pot - Cover with onions - Combine ingredients - Garlic through dry mustard and add water to mixture - Pour this mixture over beef and onions in crockpot - Cover and cook on low for 9 - 10 hours - Dissolve flour in small amount of water - Turn corck pot to high and stir in flour / water mixture - Cook 10 - 15 minutes more - Serve over egg noodles - So easy and so yummy !
Kinda sorta hungarian goulash
- Melt butter in large nonstick skillet - Add wine and onions - Cook until soft - Remove from skillet, set aside - Add meat to skillet - Cook thoroughly - Stir in flour - Slowly add broth while stirring - Add onion and drained mushrooms - Cook over med-low until thickened, stirring occasionally - Remove from heat - Add sour cream and heat through - Serve over cooked noodles
Lighter hamburger stroganoff
- Additional items needed: large roasting or sheet pan, heavy duty aluminum foil, butchers string, large brown paper shopping bag - Tear 3 sheets of aluminum foil large enough to cover and seal meat - Place meat in a mixing bowl and pour the soy sauce over meat and being sure to get the soy sauce all over the meat - Place meat on the sheets of foil - Mix all the dry seasonings together and rub over the top and sides of the meat - Bring the first sheet of foil sides up and fold together being careful not to let the liquid run out, then fold up the ends of the foil to seal, make sure there are no leaks - Continue folding up the remaining sheets of foil one at a time - Carefully place the wrapped meat in the bottom of the brown paper bag and fold the bag snugly and tie up with the two pieces of butchers string - I like to refrigerate 1-2 hours before cooking, however you can cook right away - When ready to cook preheat oven to 225f - Place the meat package in the roasting pan or sheet pan and cook for 12 hours - Pull the packaged meat out and let rest for at least 10 minutes - Remove the paper bag and carefully open the foil and lift the meat out with a spatula and place into a deep container, retain all the juices, with 2 forks shred the meat well and pour the remaining juices over the meat and stir - Serve with sour cream, salsa or whatever ya like
Lil john s oven deep pit
- Place the mushrooms in a baking dish - Mix cottage cheese, jalapeno and garlic - Spoon into the mushroom caps - Sprinkle with cayenne or chile - Have oven rack in second position down in the oven turn on broiler and broil the mushrooms until the cottage cheese is bubbly and slightly brown - Serve warm
Lite stuffed mushrooms
- If you are using button mushrooms, leave them whole - Slice field mushrooms fairly thinly - In a serving bowl, combine all of the ingredients and toss to coat the mushrooms well - At this point taste the dressing, it may need more lemon, or oil - It really depends on your personal preference, however it should be slightly tart - Refrigerate for at least 4 hours, tossing occasionally
Mazing mushrooms
- Place the stock in a saucepan - Add the ginger, garlic, coriander, lime zest and juice and bring to a boil over medium heat - Add the diced chicken, mushrooms and fish sauce - Simmer slowly, uncovered, for 10 minutes - Check and adjust seasoning - Add the tomatoes and chiles and cook for 5 more minutes - Stir in the baby spinach and cook 1 minute longer - Discard ginger - Serve, topped with shredded basil - Garnish with fresh lime wedges in case you want to squeeze some into your soup - Enjoy !
My thai chicken soup
- Fry the onion with the olive oil in a saucepan until they are soft - Add the frozen peas and carrots - Add the water, but don't cover the vegetables with it, as the steam will also cook the vegetables - Cook on a medium heat, stirring now and again, until the vegetables have softened - Keep an eye on the water level - Add the diced tomatoes salt and pepper to season - Bring to the boil and then simmer for about 5 minutes - Serve with basmati rice
Neezy peazy lunch
- Pour ingredients into cocktail shaker with ice - Shake and pour into martini glass - Enjoy
Nilla wafer martini
- Pineapple / coconut procedure - Combine drained pineapple and coconut in bowl - Combine 1 cup sugar and cornstarch in separate bowl and mix well - Add sugar and cornstarch mixture with pineapple / coconut mixture and mix well - Refrigerate for 1 hour - Bread procedure - Mix water, 1 tbsp sugar, and yeast in small bowl - Let proof for 5 minutes - Add egg yolk to yeast mixture - Put flour in food processor with bread blade - Add salt, butter, and remainder of sugar and process until incorporated - While processor is running, slowly add yeast mixture through shoot in top of processor - Process until a soft ball forms and then run processor for about 2 min longer - Transfer dough to bowl coated with cooking spray, cover with plastic wrap sprayed with cooking spray and let rise in warm area until it doubles in size - Roll dough out onto floured surface until it is a 2' thick rectangle - Spread the pineapple / coconut mixture over top of dough - Fold dough onto itself and cut into pieces with pizza cutter - Place pieces into greased 9 x 13 pan to cover - Cover pan with plastic wrap coated with cooking spray and let rise in warm place--about 1 / 2 way up pan - Bake at 325f for 20-25 minutes or until golden brown - Let cool, cut and serve
Ohana breakfast bread
- Place a layer of potato slices and onion in a buttered shallow dish - Sprinkle with some of the cheeses and salt and pepper - Repeat layers and then pour cream over the potatoes - Bake at 350 for 1 hour and then let stand 5 minutes
Ohana cheesy scalloped potatoes walt disney world
- Beat mixture and fry on griddle
Old style pancakes
- Combine the sultanas, finely chopped glace pineapple, chopped mixed peel, and rum - Allow to stand for about 1 / 2 an hour - Combine the yeast, sugar and lukewarm water in a small bowl, and mix well - Allow to stand in a warm place for about 5 minutes or until frothy - Beat the eggs, and extra yolks lightly - Add the extra sugar, and beat until combined - Sift the flour and salt into a large bowl - Add the grated lemon rind, butter and oil - Stir in the egg mixture and lukewarm milk - Then add the yeast mixture and the undrained fruit mixture - Beat the dough quickly and vigorously with a wooden spoon, for about 5 minutes, by which time the dough should be all'elasticy', leaving the sides of the bowl - Now cover the bowl and allow to stand in a warm place for about 3 / 4 of an hour, or until the dough has doubled in size - Turn the dough out onto a well floured surface and knead lightly - Cut dough in 1 / 2 and knead each 1 / 2 for 3-5 minutes- or until the dough loses it's'stickiness' - Place each 1 / 2 in a well greased 8 cup pudding basin - Cover both basins and allow to stand in a warm place for 20-30 minutes- or until both halves have doubled in bulk / size - Brush the tops of each'panettone' with the extra egg, lightly beaten - Bake in moderately hot oven for 15 minutes, then reduce the oven heat to'moderate' and cook for a further 30-35 minutes - Remove from oven and immediately turn out onto a wire rack to cool - Dust the tops with sifted icing sugar !
Panettone festive cake
- Mix all ingredients except for the fruit and juice into your baking dish - Pour, do not mix, the fruit and juice into the above mixture - Bake at 375 degrees for 40-45 minutes to an hour
Po wo man s cobbler
- 1 - 6 hours before cooking, mix all ingredients for the rub and apply the rub liberally onto the butt, cover with plastic, and store in the refrigerator - 3 - Slice one onion and place in crock pot - 4 - Put in the butt and cover with the other onion, sliced - Pour in the ginger ale - Cover and cook on low for about 12 hours, turning once or twice in the process to ensure more even cooking - 5 - Remove the meat, strain and save the onion and 1 / 4-1 / 2 cup of the liquid - 6 - With latex gloves, pull the pork apart by hand and add it back to the crockpot, discarding any remaining fat, bones, or skin - Most of the fat will have melted away - 7 - Depending on how dry the pork is in the crock pot, add 1 / 4- / 12 cup of saved liquid to keep the pork most - 8 - Chop up the saved onion into tiny pieces and add back to the crock pot - 9 - Stir in the barbeque sauce - 10 - Continue to cook with the lid on for another 2-4 hours - 11 - Serve on hamburger buns, topped with more sauce, coleslaw, and sliced pickles
Pretty freaking awesome pulled pork crock pot
- Mince the garlic in a food processor, stopping occasionally to scrape down the sides - Add peanut butter, soy sauce, sugar, chili oil and rice wine - Puree 1 minute and allow sauce to stand for 1 to 2 hours to allow flavors to develop - Put the spaghetti in a large bowl - Top with sauce - Mix until the pasta strands are evenly coated - Garnish with green onions
Sesame noodles with peanut sauce
- Tear or cut the bread into smaller chunks - I tear each slice into quarters or fifths--my grandmother, a dressing master, always said that in order to make a good dressing the bread should always be torn and never cut - Mix all the ingredients together - Pour into a casserole dish and bake at 375f for 1 to 1 1 / 2 hours
Shrooms and sausage dressing
- Heat water, brown sugar blend and cinnamon to a boil - Add vanilla, oats and icbnb spray - Turn heat down to a simmer, cook about 3-5 minutes depending on what consistency you like for your oatmeal
Sin amon brown sugar oatmeal
- Bring water to boiling in a large saucepan - Add cauliflower - Cook 15 minutes or until cauliflower is very tender - Drain cauliflower - Return to saucepan - Add dressing, salt and pepper - Mash until cauliflower is light and fluffy - Sprinkle with sliced onions before serving - More dressing can be added to achieve desired consistency and taste
So simple cauliflower mash
- Put all 3 ingredients into a blender bowl & blend until smooth ! - Pour into two tall glasses & enjoy !
Spring in your step smoothie raw food
- Combine first 4 ingredients in a large bowl and mix - Combine remaining ingredients to make dressing - Pour dressing over broccoli mixture and mix well - Refrigerate - If this is going to sit a while before serving, i suggest you wait to add the bacon until just before you serve to keep the bacon crisp
Sweet broccoli salad
- Combine chili sauce and chili pepper - Cook hot dogs in boiling water - Reduce heat - Cover & simmer 5-8 minutes - Place hot dogs on toasted buns - Spoon chili sauce mixture over hot dogs - Top with shredded lettuce and cheese
Taco hot dogs
- Preheat oven to 350 f degrees - Place meat in a large roasting pan and cover with oil on all sides - Sprinkle on onions and celery - Season with salt, pepper and paprika - Place crushed garlic on top - Mix ketchup with hot water, onion soup powder and dry spaghetti mix to dissolve dry ingredients - Add cola and pour mixture over meat - Roast 2 1 / 2- 3 hours, covered with foil, opening to baste every 20-30 minutes - Serve sliced when done, or slice entire brisket and reheat in gravy next day
Things go better with coke brisket
- Preheat oven to 350 - Line your pans with parchment paper so your cookies won't stick - Combine coconut, sweetened condensed milk and vanilla extract in large bowl - Stir in morsels - Drop by level tablespoon on prepared baking sheets - Press each cookie lightly with back of spoon - Bake for 10 to 14 minutes or until lightly browned around edges - Remove to wire racks to cool completely - Store loosely covered at room temperature
Tis the season coconut macaroons
- Wah and clean the okra - Saute onion until tender - Add okra, garlic, sauce, and tomatoes - Stir to blend - Cover, reduce to a simmer - Simmer for about an hour, or until okra is nice and tender, stirring as needed - Stir slowly, because the okra will fall apart - Season to taste - Optional, sprinkle diced bacon on top before serving
Tomokra stewed tomatoes and okra
- In a medium sized saucepan heat olive oil over medium heat - Add onion, garlic, basil, salt, pepper, and cinnamon - Cook mixture until onion and garlic are translucent, 5-7 minutes, stirring occasionally - Reduce heat if onions and / or garlic start to brown - Empty the tomatoes into a separate bowl - Using your hands, squeeze and crush each tomato - Add the tomatoes and juice to the onion and garlic mixture - Add the cup of beef stock - Over medium heat, continue cooking uncovered until sauce reduces by 1 / 3, stirring occasionally to make sure sauce doesn't burn - Use the sauce in a meaty lasagna or sub it for any other sauce in any other recipe for a change
Winter marinara
- Add the oil to a large flameproof casserole dish and set it over a medium heat - Add the carrots and onions, and cook for 5-6 minutes until the onions are softened - Add the rice, pour over the stock, then add the turkey - Stir in the curry paste and bring to the boil - Reduce the heat then cover and simmer gently for about 15 minutes, until the rice is tender and the liquid has been absorbed - Stir in the cilantro, then divide between serving bowls - Serve with poppadoms and mango chutney
Leftover turkey biryani with red onion and cilantro
- Heat oven to 200c / 400f - Skin the sausages and crumble the meat into a hot pan - Fry til nice and brown, then drain on paper towel - Heat butter, water and salt in a heavy saucepan - As soon as the butter is melted and water boiling, add all the flour - Lower the heat and stir like crazy, til the dough pulls away from the sides and forms a ball - Keep cooking and stirring for another couple of minutes, then chuck into the processor and blend for 15 seconds - Add the eggs and blend another 45 seconds - Stir the sausage meat into the mix, then drop teaspoons full onto a greased / lined tray - Bake at 200c for 10 to 15 minutes - til golden and serve asap - Won't last long --
Terribly impressive chorizo puffs
- Blend everything but the apples - Place apples in a greased 8x8 pan, and cover with oat mix - Bake at 350 degrees for 30 minutes
Add adjective here apple crisp
- Combine first 5 ingredients, season with salt and pepper and chill - While this is chilling, combine the last 4 ingredients in a non-reactive pot - Simmer - Form meat mixture into balls and lay out in a 9x13 baking dish - You don't need to bake them or brown them ! they hold together well, as long as they chill first - You can now carefully add the meatballs to your sauce and simmer for 1 hour or you can pour the sauce over the meatballs, cover them with foil, and bake 1 hour at 325f - Love you, mom
Almost grandma alta s meatballs aka my favorite meatball
- Preheat the oven to 325 degrees f - In a dutch oven over medium-low heat, cook the bacon crisp to render the fat - Once the bacon is cooked, remove from pan and set aside - Reserve the rendered bacon fat in pan - Begin prepping the meat: if the meat is too thick, you may butterfly to make thinner - Salt and pepper the steaks and lay flat on a large cutting board - Pound to tenderize - Flatten to 1 / 2' if possible - Flip & pound the other side - Repeat as necessary to ensure thinness - I like to cover the meat over & under with a piece of clear plastic wrap to minimize messiness while tenderizing the meat - Brush the top side of the slices with enough mustard just to coat - Spread with dill pickle relish and bacon / lardons - Sprinkle half the onion on top of the pickle relish - Starting at the short end, roll the meat up jellyroll style, and secure with kitchen twine in 3-4 places - Sprinkle with salt and pepper - Reheat the bacon fat to the dutch oven over medium-high heat - Add the meat and brown all sides of the meat - Remove the meat from the pan - Add oil if necessary and add the remaining onion, carrot and celery - Cook until tender, about 5 minutes - Add the garlic and cook 1 minute - Deglaze the pan with the wine - Scrape up any bits off the bottom of the pan, then add in the canned tomatoes with their juice - Add the beef stock - Nestle the meat back into the pan, bring to a simmer, cover and bake until the meat is tender, about 90 minutes - Turn the meat once halfway through cooking - If you need to add a bit more stock, do so - The sauce will be on the thick side and full of the veggies - Let rest for 5-10 minutes - Do not remove the twine just yet - Slice meat 1' thick with the twine in place or not - It will be fall apart tender and the beef may shred - No worries, it still tastes fantastic ! i would suggest using a sharp knife or an electric knife - Serve with mashed potatoes, yum ! ladle the sauce over the meat and potatoes - Enjoy !
Almost my grandma s rouladen melissa d arabian
- Preheat oven to 350f - Spray the bottom and sides of a 10-inch spring-form pan with nonstick cooking spray - Dust the pan with 1 tablespoon cocoa and tap out the excess - To prepare batter: in a medium bowl, sift together 1 / 3 cup plus 1 tablespoon cocoa, flour, baking power and baking soda - Set aside - In a large bowl, with an electric mixer, beat egg whites, brown sugar, yogurt and vanilla until blended, about 1 to 2 minutes on medium speed - Mix in dry ingredients by hand or on low mixer speed until just moistened - Do not over-mix - Pour batter into prepared pan and bake for about 35 minutes, or until a toothpick inserted in the center comes out clean - Cool in the pan on a wire rack for 15 minutes - Then use a knife to loosen the sides of the cake from the pan - Remove the ring and cool completely on a rack - Serve the cake on the metal bottom of the pan - To prepare the topping: in a small bowl, combine the remaining tablespoon of cocoa with the powdered sugar - Place the mixture in a small fine sieve and dust the top of cake before serving
Almost no fat chocolate cake
- Mince up the cranberries - Usually takes a bag and half to get 3 cups - Chop the nuts med to small in size - Mix the lemon jello and hot water and pour in a 9x13 glass baking dish - Mix in the sugar and stir to dissolve - Chop up celery in small pieces - Open the pineapple can - Add all the remaining ingredients to the jello and cover with plastic wrap and chill in refrigerator until it sets - And serve when your ready
Awesome our family cranberry salad
- Place vermicelli on oven trays under broiler until golden brown - Watch carefully - May need turning to colour all - Remove from oven and cook in 3 liters of boiling water for precisely 3 minutes - Drain and set aside - In a large pan mix the other tbls oil or butter with sugar, cardamom, saffron, and rose water stirring over medium heat - Add the vermicelli, stirring to combine, let it cook over very low heat for 1 / 2 hour - Serve warm
Balalit saweeya or seviyan sweet vermicelli breakfast
- Process onion, ginger, chilli, garlic and oil in a food processor until smooth - Cook in pan with coriander, cumin and turmeric for 2-3mins - Add chicken and little more oil if needed and cook 2-3mins - Add chicken stock and tomato paste and stir well to combine - Bring to boil then reduce heat and simmer covered for 20 minutes - Stir in coconut cream and heat through then stir in coriander
Best ever thai chicken curry
- Measure and add liquid ingredients to the baking pan - Measure and add oil to baking pan - Measure and add dry ingredients to the baking pan - Sprinkle the yeast on top of the flour - Snap the baking pan into the breadmaker and close the lid - Choose the 'basic' setting - Choose the 'light' crust color setting - Press start - Remove the baking pan after about 55 minutes of the baking period - Gently shake the bread loaf out of the baking pan onto a cooling rack - If necessary, remove the kneading blade from the loaf - Be careful, it is hot ! - Set the loaf upright, cover with a dishtowel and let cool for 20 minutes
Bread machine 2 lb traditional white bread
- Peel potatoes and cut in half crosswise - In a large pot of boiling salted water, cover and cook potatoes and garlic until tender, 25-30 minutes - Drain and return to pot - Dry over low heat, shaking pan, about 1 minute - Press through ricer - you could mash but it will not be as smooth or creamy - Optional - warm goat cheese, and sour cream in the microwave on low for 2 minutes - Mix sour cream, goat cheese, butter, salt and pepper into potatoes and stir smooth - Add chives if using - Put into a casserole dish or 13x9 baking dish - If making ahead - up to 2 days - cool and refrigerate - Cover and bake at 400f for 30 minutes, or microwave on high for 10-12 minutes - If cold add 10 minutes to baking time in the oven
Chive goat cheese mashed potatoes
- Combine all ingredients together - Make into a 1 / 2 inch thick loaf on a wax paper - Place wax paper on a cookie sheet - Bake for 45 minutes on 300f - Cut loaf into pieces - Bake 12 minutes on each flat side - Brush top of biscotti with extra almond flavoring - Serve
Chocolate cherry pecan biscotti
- Preheat oven to 350 degrees - Mix all ingredients together - Bake in a greased 9x13 pan for 20-25 minute
Copycat chi chi s cornbread
- Mix above marinate and soak the chicken in it for 24 hours under refrigeration - The original recipe is not packaged in three different places - The way it is cooked and the process makes it taste like it has eleven herbs and spices when in reality there is not - The way it is done in the restaurant is using dried eggs and milk in the flour along with box of breading, salt and the seasoning bag and a bag of breading flour
Copycat kentucky fried chicken marinade
- Combine tomatoes, tomato juice and broth in a saucepan and simmer for 30 minutes - Puree with basil in the blender - Make sure that this is smooth - i always strain it - Return to saucepan - Add cream and butter while stirring over low heat - Serve and enjoy !
Copycat la madeline s tomato basil soup
- In a large skillet heat 1 tbsp oil over medium-high heat, brown chicken all over - Transfer to crock pot - Drain any fat from pan - Heat 1 tbsp oil and fry onion, garlic, coriander, cumin, chili powder, salt and pepper, stirring occasionally until softened, about 6 minute scrape into crock pot - Add beans and chilies to crock pot and cook on low for 5 hours - Remove chicken from sauce, cube into bite size pieces and set aside - Whisk flour with 3 tbsp water and stir into crock pot - Cover and cook on high for 15 min or until sauce has thickened - Stir in chicken, fresh cilantro and lime, heat through and serve
Crock pot chicken chili
- Preheat oven to 350 degrees - Let beer stand until flat, about 20-30 minutes - Coat baking sheet with cooking spray - In a large bowl combine flour, sugar, baking powder, caraway seeds, salt, and pepper - Stir in raisins - Stir in beer, butter, and one egg until a dough forms - On a floured surface, knead dough until smooth - Shape into round loaf - With kitchen scissors or serrated knife, cut 1 / 2' deep x into top of bread - Lightly beat remaining egg and brush over dough - Bake 55 minutes or until loaf sounds hollow when tapped on bottom - Remove from pan and cool on rack - Eat warm for best taste !
Different irish soda bread
- Heat oven to 350f - In large bowl, combine cake mix, oil and eggs - Beat until well mixed - Place coconut in shallow bowl - For each cookie, use a cookie dough scoop to shape a 1-1 / 2-inch ball for the body, and a melon baller to shape a 1 / 2-inch ball for the head - Roll each ball in coconut - Place on ungreased cookie sheet with smaller ball touching larger ball - Place cookies 1-1 / 2-inches apart - Bake at 350 for 10-12 minutes or until coconut just begins to brown - Immediately press eyes into head and buttons down the front of the snowman's body for each cookie - Remove from cookie sheet to cool, taking care not to let the head separate from the body !
Don t eat the yellow snowman cookies
- In butter, cook mushrooms until all liquid is absorbed - Stir in soup, milk, and wine and bring to boil - Reduce heat, stir in crab, peas, and sour cream - Heat through, but do not boil - Toss with noodles and parsley - Serve
Fake crab stroganoff
- Prepare vegetables & steam until soft - Add more water as needed so water continues to boil - Heat up spaghetti sauce - Add one cup of sauce to blender along with two cups steamed vegetables - Close top & place kitchen towel over top - Puree - Be careful -- this is hot stuff ! - Empty into clean pot - Repeat until all the vegetables are pureed - Add some water if sauce is too thick for your taste - Serve over spaghetti - You may change the vegetables to meet your needs
Fooled ya spaghetti sauce
- Spray inside of crock pot with cooking spray - Rinse chicken and place in cooker - Mix chicken gravy with water and wine - Pour over chicken - Cook on low approximately 6 hours - About 1 1 / 2 hours before end of cooking time add carrots and onions - When done, take chicken out and let rest on a cutting board at least 15 minutes - Take vegetables out of gravy - Strain the gravy and thicken to your preference - Enjoy with mashed potatoes and a tossed salad !
Frozen chicken in the crock pot
- Preheat oven to 425 and grease a pie or round cake pan - Mix together flour, baking soda, baking powder, salt, 1 / 4 c brown sugar, oil, & herman - Place on floured surface and knead lightly - Shape into rolls and place in greased pie or cake pan - Stir together the other 1 / 4 c brown sugar, cinnamon, butter, and nuts to make the topping - Sprinkle over rolls - Bake 15-20 minutes or until brown
Herman starter sweet rolls
- 1) line an 8' x 8' pan with parchment paper or aluminum foil - 2) heat the cream and condensed milk over low heat until steaming - 3) remove from the heat and add the chocolate - Allow it to gently melt - 4) after about 10 minutes, return the chocolate mixture to low heat to completely melt the chocolate - 5) whisk vigorously until the mixture is thick and shiny - 6) pour the chocolate mixture into the pan - Shake the pan gently to level - 7) set aside overnight to slowly set up - 8) run a knife around the edge of the pan and turn out onto a clean cutting surface - 9) slice into 1 ' cubes - Heat a knife in hot water and wipe dry before each cut, for smoothest cuts - 10) stick a wooden stick into the center of each block - 11) wrap in waxed paper, parchment, or plastic wrap to store - 12) you can also add a few drops of flavoring oil to the mixture, or roll the blocks in cocoa or crushed candy canes, to kick it up a notch
Hot chocolate cocoa blocks
- Find a copy of 'cinnamon girl' by neil young and play it in the kitchen while you work - Don't crank it up, just play it in the background - It's optional, of course, but i think the finished product seems to come out better - Wrap the cinnamon stick in a clean dish towel and whack it carefully with your bowling ball - You could use a rolling pin or heavy skillet, but that's boring - Add the cinnamon fragments to one cup of honey in a saucepan, and warm over low heat for 10 minutes - Let stand 3-4 hours, then strain into a sterilized jar - Store at room temperature - A nice gift for honey lovers, cinnamon lovers and neil young fans
I wanna live with a cinnamon girl honey
- For rolls: - Dissolve yeast in warm water, in a large mixing bowl - Let rest 2 to 3 minutes - Add dry milk, butter, sugar, salt, vanilla and egg - Mix well - Gradually add in enough flour to make a soft dough - Turn out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes - Place in a greased bowl, turning once to coat - Cover and let rise in a warm, draft-free place, about 1 to 1-1 / 2 hours, until doubled in bulk - While dough is rising, make caramel pecan mixture: - Combine butter, brown sugar, corn syrup, and cream in a small, heavy saucepan over medium heat - Bring to a boil, reduce heat and boil for 3 minutes, stirring constantly - Remove from heat and pour an equal amount of hot syrup into two 8 x 8-inch greased pans - Sprinkle toasted pecans on top of syrup - Set aside - Punch dough down - Roll out onto a lightly floured surface with a rolling pin to a 16 x 12-inch rectangle - To apply cinnamon filling, spread 1 / 4 cup butter over surface - Combine sugar and cinnamon in a small bowl - Sprinkle evenly over dough - Roll up jellyroll style - Slice into 8 rolls - Place 4 rolls, cut side down, in each of the 2 pans, on top of caramel pecan mixture - Cover and let rolls rise in a warm, draft-free place until doubled in size, about 1 hour - Bake in a preheated 350f oven for 20 to 25 minutes, until golden - Remove from oven and let stand 5 minutes - Invert rolls on to serving plate or parchment paper - To toast pecans, spread on a shallow baking sheet and bake in 350f oven for 7 to 8 minutes, stirring once - Remove from oven
Iowa state fair sweet dough caramel cinnamon rolls
- Beat milk, vanilla and mix for 2 minutes - Spoon into paper or plastic cups - Insert wooden pop stick or plastic spoon into each for handle - Freeze 5 - 7 hours - To remove pop from cup run under warm water for 15 seconds - Don't twist or pull on the stick when removing ! - You can also experiment with add in's - sprinkles, peanuts, marshmallows, chocolate chips, etc
Jello chocolate pudding pops
- Place the stock in a small saucepan and bring to simmering point - Meanwhile, heat the olive oil in a large saucepan - Add the yellow pepper and fry, stirring often, until the pepper has softened but not browned - Add the rice and continue cooking and stirring for 1-2 minutes, until the rice is translucent and shiny - Pour the wine into the pan of rice and simmer until it has almost evaporated - Add a ladle of the hot stock to the rice and cook, stirring constantly, over a low heat until the liquid has been absorbed - Continue adding the stock to the rice a little at a time and stirring until the liquid has been absorbed, for about 17 minutes - When the rice is almost done, add the chicken and the spinach leaves and stir to mix evenly - Allow to heat through for 2-3 minutes, then adjust the seasoning to taste with salt and pepper and serve hot
Leftover chicken spinach and yellow pepper rice
- Combine all ingredients in a saucepan - Heat over medium-high and stir often until milk and rice thicken, about 20 minutes or so - Put into dessert cups and chill until ready to eat
Leftover rice pudding
- Prepare the sauce: melt margarine in a medium saucepan over medium heat - Add flour, cook stirring for about 3 minutes - Add milk and broth, stirring until the mixture thickens, about 5 minutes - Spray a medium baking dish with veggie spray - Spray a large skillet with veggie spray add eggplant and the beef broth - Cook over medium heat stirring until tender about 8 minutes - Remove eggplant and broth - Spray the pan again and add the onions and garlic - Cook until golden, add lamb - Cook stirring until no longer pink about 10 minutes - Drain off any fat and add feta, parsley and mint - Preheat oven to 350f - Spoon half the eggplant into the prepared dish - Top with the lamb mixture - Then add remaining eggplant - Pour sauce over top - Bake for 30 minutes and serve
Lighter lamb moussaka
- Heat oven to 425 degrees - In skillet, cook sausage over medium high heat 6-8 minutes, stirring occasionally until thoroughly cooked - Drain well - Stir in garlic powder and 1 / 4 cup of the pizza sauce - Remove 1 crust from pouch - On work surface, roll into 15-inch round - With 3-inch round cutter, cut 11 rounds - Repeat with second crust - Spoon about 1 t sausage mixture onto each round - Fold each in half - Seal edges with fork - Cut small slit in top of each with sharp knife - Place on ungreased large cookie sheet - Brush each foldover with beaten egg - If desired, cut decorative shapes from remaining dough and attach with beaten egg - Bake 9-11 minutes or until golden brown - Meanwhile, in 1-quart saucepan, heat remaining pizza sauce until hot - Serve warm appetizers with warm pizza sauce for dipping - To make ahead, follow the recipe directions through step 3 - Freeze the foldovers on the cookie sheet until firm, then transfer to a resealable freezer plastic bag - Use within two months - To serve, remove the desired number of appetizers from the bag and bake according to the recipe directions, adding about 5 minutes
Make ahead flaky sausage foldovers
- Preheat oven to 350 degrees - Grease a 9'x5' loaf pan - In a mixing bowl, combine butter, apple sauce and sugar / sweetener - Mix well - Add salt, eggs, vanilla, flour, baking soda, baking powder, and bananas - Mix well - Pour the batter into prepared pan and bake for 50 minutes
Modified banana bread by paula deen
- Slice tomatoes and onions very thin - Layer them in a large bowl, sprinkling salt between the layers - Let stand overnight - In the morning, drain in a colander, letting cold water run through the vegetables for a few minutes, then drain well again - Into a large saucepan measure sugar and vinegar - Tie all spices loosely in a cheesecloth and add to vinegar mixture - Bring to a boil and add tomatoes, onions and lemon - Remove stem and seed cores from peppers, slice thinly and add to mixture - Reduce heat and simmer, uncovered, for 30 minutes, stirring occasionally to prevent sticking - Remove spice bag - Pack pickles in sterilized jars and seal - Enjoy
My favourite green tomato pickles
- Grate carrot and cook with chicken in chicken broth and 4 cups water - Cook chicken about 10 minutes then add noodles and cook till done - Add cream of chicken soup and cook about 5 minutes longer - Mmm mmm good
My own lazy day recipe chicken noodle soup
- In a large frying pan on medium heat, spray pan with pam - Add bacon grease, turn heat down - Add butter and saut onion and mushrooms in grease - Add rest of seasonings - Add shredded cabbage, stir well to blend seasoning - Cover with lid and steam on low for 20 minutes or until tender
My way of steamed cabbage
- Slice the potatoes into wedges or straws - Set aside in some warm-ish water until needed - Get the oil heated for the fries, approximately 3 cups worth - For the batter: - Warm the milk and butter until the butter melts, but be sure not to let the milk get too hot - Mix the yeast and sugar into the milk - Leave for approximately 15 minutes in a warm place until frothy - Put the flour and salt into a bowl, make a well in the centre, and pour in the yeast and milk - Gradually work in the flour from the sides to form a thick batter, the consistency of double cream, feel free to add more milk if needed - Set aside until needed - For the fries: - Dry the fries completely before setting into the hot oil - Fry until a light blond color and set aside on a plate, continue until you no longer have any potato slices - Let the fries sit for at least 5-10 minutes - Re-fry the fries until they are golden and puffed - Serve with salt - For the fish: - Get a large frying pan and fill it a little more than halfway with oil - Heat the oil - Prep the fish and dab dry - Roll the fish in a flour cornstarch combo - After coating the fish in flour / cornstarch dip generously in yeast batter and lay into hot oil - Cook the fish until golden brown, crisp, and cooked in the center - Continue this process until you no longer have any fish - Serve with the chips / fries, tartar sauce, coleslaw / peas and malt vinegar
Never fail fish chips
- Heat oven to 350f - In a large bowl, beat butter and sugars on medium speed of electric mixer until creamy - Add eggs and vanilla - Beat well - Add combined flour, baking soda, cinnamon and salt - Mix well - Add oats and raisins - Mix well - Drop dough by rounded tablespoonfuls onto ungreased cookie sheets - Bake 8 to 10 minutes or until light golden brown - Cool 1 minute on cookie sheets - Remove to wire rack - Cool completely - Store tightly covered - For bar cookies bake 30 to 35 minutes in an ungreased 9 x 13 - inch metal baking pan
New vanishing oatmeal raisin cookies
- Mix together gingersnap crumbs with butter and blend well - Press into a 9 inch glass pie plate - Set to the side - Combine boiling water with lemon jello and stir for 2 minutes or until completely dissolved - In a small bowl, add enough ice and water to the lemon juice to make 1 cup - Add to lemon gelatin, stir in lemon peel - Stir until lightly thickened - Remove any unmelted ice from gelatin - Stir in cool whip lightly with a wire whisk - Refrigerate 20 minutes or until mixture mounds - Spoon into pie crust - Refrigerate 4 hours or until set
No bake lemon angel pie
- Cut the zucchini into thin wedges - In a shallow bowl, whisk together the vinegar, rosemary, and garlic - Add salt and pepper to taste - Add the zucchini and toss so that all the sticks are thoroughly coated - Allow the zucchini to absorb the marinade for 2-3 minutes - Coat a baking sheet with nonstick cooking spray - Arrange the zucchini on the prepared baking sheet - Roast at 375 for 25 to 30 minutes, or until dark brown
Not fried zucchini
- Whisk eggs and milk, add other ingredients except meat - Add meat, mix well w / hands--size how you want - Place on greased baking sheet or broiler pan - Bake for 10-20 minutes at 400f
Not meatballs
- Melt margarine - Combine bread crumbs, parmesan, basil and oregano - Dip chicken in margarine and then in crumb mixture - Place in glass baking dish sprayed with cooking spray - Save remaining margarine - Bake 25 minutes in a 350 degree fahrenheit oven - Combine remaining margarine with wine, green onion and parsley - Pour wine mixture over chicken and bake an additional 10 minutes - Place cheese slices over chicken and bake another 5 minutes or until cheese is melted
Oven chicken kiev
- Grind all spices together in a spice mill - Make sure to use ground turmeric as, in its whole form, it's hard like a rock
Paki garam masala
- In a pot, combine the first six ingredients - Simmer for 10 minutes - Add half a can of beans, salt and cumin - Cook for 5 minutes - Puree soup - Add the rest of the beans to the soup - Combine the cornstarch with 1 1 / 2 tablespoons of water - Add the lemon and the cornstarch to the soup - Cook until thickened
Panera bread black bean soup
- Wipe out a heavy cast iron deep frypan with an oiled paper - Cut the bacon into 1 / 2 inch wide strips, and over a mediium heat cook until crisp and golden coloured, then add the oil and a first layer of potatoes - Season well with salt and pepper and cover with a layer of grated cheese - Continue filling the dish with alternate layers of seasoned potatoes and cheese until the dish is full - Sprinkle with finely chopped garlic and parsley - Cover the dish and place over a low heat - Cook for 30 minutes shaking the dish occasionally but do not stir the contents - When the potatoes are tender when pierced with a pointed knife, pour the cream over the surface, replace the lid and cook for a further 3 to 4 minutes - Serve the gratin immediately either in the dish or turned out on to a heated serving dish, crusted side uppermost
Potatoes with garlic and cheese pommes de terre a l ail
- Heat oven to 375 degrees - Peel the potatoes and slice them thinly - Thickly butter a deep charlotte mould and line the sides with potato slices placed closely to gether and attached firmly to the butter - Cover the bottom also and sprinkle lightly with salt, freshly ground pepper and flecks of butter, cover with another layer of potatoes, seasoning and butter and so on until the tin is three-quarters full - Cover with buttered paper and cook for 45 minutes or until tender when pierced with a sharply pointed knife - To serve, pass the blade of a knife around the inside of the tin, hold a heated plate over it and invert, giving a sharp tap as the plate is set down to turn out the contents - The inside should be soft and the outside crust crisp and golden brown
Potatoes pommes anna
- Peel and slice the potatoes very thinly - Peel and slice the onions medium-fine - Heat the oven to 350 degrees - Melt the butter and pork fat, , in a large iron frying pan over a medium low heat and add the onions, cooking them for 4 to 5 minutes until transparent before adding the potatoes - Season well with salt and pepper - Turn them over occasionally with a wooden spatula and when they have coloured to the blond stage, mix in the parsley - Empty the contents of the pan into a large oval gratin dish and cook very slowly in the oven for at least 1 hour or until browned and crusted on the surface and melting underneath
Potatoes pommes lyonnaise
- Using a vegetable peeler or a spiral vegetable slicer, slice the outer zucchini flesh into lenthwise strips, discaring any seeds - Stack the strips and then slice them into thinner 'noodles' - Place the zucchini noodles in a medium bowl and add chopped tomato, olive oil, sea salt, and pepper - Place all pesto ingredients in a blender and puree until smooth, with just a few nuts visible for texture - Gently toss the zucchini and tomato mixture with just enough pesto to coat - Season with additional salt and pepper if desired - Garnish with pine nuts and basil leaves and serve
Raw angel hair zucchini pasta with fresh pesto
- Stir together milk, vegetable oil, sugar and salt in a small saucepan - Heat to lukewarm - Pour yeast over 2 tablespoons lukewarm water and let sit 5 minutes - Stir into milk mixture - Transfer warm milk to a large mixing bowl and beat in half the flour by hand or with an electric mixer - Mix in enough remaining flour to make a soft dough - Let rest 10 minutes - Knead well on a floured board or with an electric mixer and dough hook - Let rest 10 minutes - Spray a large, clean bowl with cooking spray, add dough, cover with plastic wrap and let rise in a warm place until doubled, about 1 hour - Lightly coat a 9-inch round baking pan with cooking spray - Turn the dough onto a floured surface and roll into a 12 x 10-inch rectangle - Spray with cooking spray - Stir together brown sugar, corn syrup, cinnamon, nutmeg and orange zest - Brush over dough - Sprinkle with raisins - Roll up tightly, like a jelly roll - Cut into 12 pieces - Place buns cut-side up in baking pan - Cover with plastic and let rise until doubled, about 1 hour - Preheat oven to 350f - Bake buns until firm and nicely browned on top, 30 minutes - Cool completely before inverting onto a serving plate - No guilt !
Relatively healthy cinnamon buns
- Preheat your oven to 450 degrees fahrenheit - Mix together dry ingredients - Cut in butter and combine using a fork until the mixture resembles bread crumbs - Add dried fruit to dry mixture if desired - In a separate bowl, mix together the wet ingredients - Gradually add wet mixture to the flour mixture and combine until a soft and sticky dough is formed - Move dough to a lightly floured surface and knead 2-3 times - Do not overwork the dough - Roll the dough into a 6-8-inch circle and cut into 8 pie-shaped slices - You can experiment with other dough shapes to maximize servings - Bake in preheated oven for 15-18 minutes, or until scones are golden-brown and a toothpick inserted in the middle comes out clean - For extra crunch and golden color, brush the tops of the scones with buttermilk - Liberally sprinkle sugar on top and broil carefully for a few minutes, turning and adjusting as necessary - Be sure to watch as sugar browns quickly - Enjoy
Relatively healthy oatmeal scones
- Combine rhubarb, onion, raisins, sugar and vinegar - Cook until thick, about 25 minutes - As mixture thickens, stir frequently to prevent sticking - Add spices - Cook 5 minutes longer - Pour, boiling hot, into sterlized pint jars, leaving 1 / 8-inch head space - Adjust caps - Process in a boiling water bath according to manufactures instructions - Makes about 4 pints - Excellent accompaniment with meats
Rhubarb victoria sauce
- Mix all ingredients and chill - When ready to serve dip shrimp and enjoy
Shrimp cocktail sauce
- Melt butter in medium saucpan - Add rest of ingredients - Simmer on low for 10 minutes
Spanish corn
- Heat oil in saucepan over medium-high heat - Add garlic and cook 1 minute - Stir in broth, water, tomato sauce, diced tomatoes and italian seasoning - Bring to a boil - Add pasta and carrots - Simmer for 10 minutes, stirring occasionally - Stir in beans, capicola, salt and pepper - Heat through - Serve with grated parmesan cheese and garlic bread
Spicy pasta fagioli
- Preheat oven to 350f - Toast oats for 5 minutes in a dry skillet over medium heat - Let cool - In a large bowl, combine dry ingredients and whisk together until well combined - In a separate bowl, whisk together wet ingredients until well blended - Add wet mixture to dry ingredients and blend gently until well moistened - Add any of the suggested additions now - Mixture should be moist but not too wet - If it seems too dry and crumbly, add a little more applesauce - Line a 9in x 13in pan with parchment paper and press mixture into pan - Bake at 350f for 30 minutes - Cut into bars while warm, but let cool completely before removing from pan - Suggested additions : chocolate chips, raisins, unsweetened shredded coconut, sunflower seeds, pumpkin seeds, dried fruit, chopped toasted nuts
Super healthy chewy granola bars
- Heat oven to 400 - Mix thoroughly butter, confectioners' sugar and vanilla - Work in flour, salt and nuts until dough holds together - Cut each vanilla caramel into 4 small pieces - Divide dough in 36 portions and mold each around a small piece of caramel - Bake 10-12 minutes until set but not brown - While warm, roll in confectioner's sugar or sugar crystals and cool - Makes 36 cookies
Surprise russian tea cakes
- In large stock pot pour oil over to coat bottom - Add onion & garlic - Stir and cook 5 minutes until golden - Add tomato paste and diced tomatoes - Add 3 cans of water to each can of paste - Add seasonings - Reduce heat and let simmer for approximately 2 hours - Stirring often - Add meatballs, sausages or crumbled meat to sauce for added depth of flavor - I add my meatballs in the final stage and let them simmer for the full 2 hours
T w a spaghetti sauce
- Mix all ingredients together - Remember, the less you handle the more tender they will be - Shape into 1-inch size balls - Bake on a broiler pan for approximately 20 minutes in 375 degree fahrenheit oven, turning often until done - Meatballs can also be fried in a skillet - Add to recipe #128830 twa spaghetti sauce and simmer over low heat approximately 2 hours - Stir often to prevent scorching
T w a meatballs for spaghetti
- Sift the flour and salt into a bowl - Add the softened butter and rub it in with your hands so that the flour resembles fine bread crumbs - Add warm water, a tablespoon at a time, and begin to gather the flour into a ball - You will need 5 tablespoons of water - Form a ball and begin to knead it - Knead well for about 10-15 minutes or until dough is very soft and pliable - (if you have a food processor, put the steel blade in place and empty the sifted flour and salt into a container - Add the softened butter and turn on the machine - When you have a bread-crumb consistency, begin to add about 5 tablespoons of water slowly through the funnel - Stop when the dough forms a ball - Take out the ball and knead it for 5-10 minutes or until it is very soft and pliable - ) - Wrap the dough in plastic wrap and let it sit for an hour in the refrigerator - The dough can be made a day in advance and refrigerated - Make the stuffing - Peel the potatoes and dice them into roughly 1 / 4-inch pieces - Heat the 4 tablespoons oil in a 10-12 skillet over a medium flame - Put in the onion, stirring and frying until it turns a light-brown color - Add the peas, the ginger, chinese parsley, and 3 tablespoons of water - Cover, lower heat and simmer very gently until peas are cooked - Stir every now and then and add additional water, a tablespoon at a time, if the skillet seems dried out - Now put in the diced potatoes, salt, coriander, garam masala, roasted ground cumin, & lemon juice - Keep heat on low and mix the spices with the potatoes - Continue cooking gently, stirring frequently, for 3-4 minutes - Check salt and lemon juice - Turn off heat and leave potato mixture to cool - Take the dough out of the refrigerator and knead again - Divide dough into 12 equal balls - Keep balls covered with plastic wrap - Place a small bowl of water on your work surface - Lightly flour on a pastry board - Flatten one of the dough balls on it and roll it out into a round about 6 in diameter - Now cut the round in half with a sharp knife - Pick up one half and form a cone, making a 1 / 4 overlapping seam - Using a little water, from the nearby bowl to create the seam - Fill the cone with a heaping tablespoon of the stuffing - Close the top of the cone by sticking the open edges of the triangle together, again with the help of a little water - This seam should also be 1 / 4 wide - Press the top seam again and, if possible, flute it with your fingers - Put the samosa on a platter in a cool spot - Make all 24 samosas this way - Heat oil for deep frying in a wok or other wide utensil over medium-low flame - When the oil is hot, drop in the samosas, as many as will lie in a single layer - Fry them slowly until they are golden brown, turning them over when one side seems done - When the second side of the samosas has turned a golden color, remove them from the oil with a slotted spoon and place them on a paper-towel-lined platter - Do all samosas this way
The best vegetarian vegan vegetable samosas
- In a large soup pot, saute the onions in the olive oil over medium-high heat until the onions are soft - Stir in the chili powder, cumin, salt, and cayenne powder, and continue sauteing for 1 minute or so - just until the spices are fragrant - Add the beans, oregano, and 1 to 2 cups water - Stir in the bouillon - Bring the mixture to a boil, then reduce the heat and allow to simmer, stirring occasionally and adding more water if needed to keep the beans from sticking to the bottom of the pan, until the beans are very soft - approximately 1 hour - Using a potato masher, mash the beans until most of them are mashed, and the texture is mostly smooth
Un refried beans
- Preheat oven to 350 degrees f - Melt butter in medium skillet and add onion and green pepper, and saute over medium-high heat until tender, about 5 minutes - Place bread cubes in medium bowl, add onion and green peppers, and remaining stuffing ingredients and mix well - The stuffing should be fairly moist - Add more broth if needed or if using hard bread cubes - In same skillet, heat olive oil over medium-high heat and quickly brown chops, about one minute each side - Spray a casserole dish large enough to hold the chops with cooking spray - Spoon stuffing into 2 mounds in dish, place browned chops on top, and cover - Bake for about 45 minutes, until done - About 10 minutes before chops are done, using the same skillet, melt butter over medium heat - Add sliced mushrooms and saute for about 2 minutes, until they begin to soften - Add wine and cook until its almost all evaporated - Stir in flour well - Dont worry, it will be dry - Stir in chicken broth and let it quickly come to a boil - Immediately reduce heat and let simmer for a few minutes to thicken - If too thick for your liking, just stir in more broth and continue to simmer - Spoon a little sauce over each chop and serve hot ! - This was particularly good with sunflower bread, as you could taste the sunflower seeds
Un stuffed pork chops with mushroom sauce
- Whip eggs until they are frothy - Scramble, then set aside - Steam carrots until slightly soft - If using frozen peas & corn, run under hot water to thaw - Break up any clumps in the rice - Over medium-high heat, heat oil in a large pan or wok - Add rice and stir for about 1 minute, until heated through - Reduce heat to medium - Add soy sauce, garlic, salt & pepper - Stir-fry for 1 minute - Add onions, peas, corn, carrots and eggs - Stir-fry for 1 minute, until heated through
Very simple fried rice
- Using a teflon pan- place olive oil in the pan and when it is hot add rice -- fry until nicely brown - Reduce heat -- add bell pepper, onion, garlic and continue to saut - After about 5 minutes or so add water, tomato, chili powder and salt - Place lid on skillet and turn heat down, simmer gently - When the water has all evaporated-10-15 min later- slide the lid off of the skillet about half way so the steam will escape so your rice is not wet - Serve
Real spanish rice
- Saut meat and garlic in a large frying pan - Blend the mushrooms and stewed tomatoes and add to pan - Add the rest of the sauce ingredients, and simmer for 20 minutes covered - Cook the noodles and rinse in cold water to let cool - Layer beginning with sauce then noodles then cheese mixture repeat until out of ingredients - Top with the parmesan cheese - Bake at 350 for 1 hour
Rita s lasagna
- Put the butter, sugar, and syrup in a saucepan, and stir ir over a medium heat until the butter has melted - Put the melted mixture into a mixing bowl, and add the porridge oats and any optional ingredients you want to add - Put the mixture in a papered tin, flattening the mixture with the back of a spoon - Bake the flapjack in the oven at about 180c for around 30 minutes, or until the flapjack has browned - Once you take the flapjack out, you should cut it before it cools completely because it will harden - If youre impatient, eat some warm but flapjack is just as delicious chilled - If youre a chocaholic, i would recommend that when the flapjack has cooled completely, you melt a black of chocolate and pour it over, and wait for it to set
Chewy english flapjack
- Preheat oven to 350 degrees - Add sugar, flour, and cube of butter into small mixing bowl - Cut butter into sugar / flour mixture with pastery cutter - Spray bundt pan with pam cooking spray - Put butter / flour / sugar mixture into bottom of bundt pan evenly - In a seperate large mixing bowl add bananas and mash - Add remaining ingredients - Using mixer, blend for approximately 1 minute - Pour cake mixture into bundt pan on top of first layer - Follow the baking directions on the box of cake mix - Check for doneness with a toothpick - Remove cake from oven after tooth pick comes out clean - Let cake stand for 10 to 15 minutes - Place cake plate on bottom of bundt pan and carefully flip over - Remove bundt pan - Let cool and enjoy !
Guaranteed 5 star banana cake
- Chop veggies / herbs coarsely and then fry in 1 t butter or oil - Add rice and stir to coat and then add broth, salt and lime juice - Bring to rapid boil, turn down as low as possible, cover and simmer about 20 minutes - do not stir ! fluff with fork
Copycat costa vida green rice
- Put all ingredients in the blender and blend well - If you like it a little more mild, use less cayenne pepper and less of the jalepeno seeds - I usually only use 5-6 seeds & a tiny piece of the core - My mom uses the whole pepper seeds and all - 'cooking' time does not include chilling time - chill in fridge for at least 2 hours to let the flavors meld
Copycat costa vida ranch salad dressing
- Microwave cream cheese for 1 minute or until soft - Stir in sour cream, milk, mayonaise and worcestershire sauce - Add kielbasa, onion and parmesan cheese - Put in crock pot on low - Serve with crackers, vegetables or rye bread
Hot kielbasa dip
- Cook pasta to desired doneness as directed on package - Drain - Rinse with - Cold water to cool - In large bowl, combine cooked pasta and all remaining - Ingredients - Mix well - Serve immediately, or cover and refrigerate until - Serving time
Minestrone salad